This Instant Pot Creamed Spinach is likely the easiest version of this dish that you will ever find. Creamed Spinach has long been one of my favorite holiday side dishes, but the stirring, simmering, slow-motion of the dish can be a lot to deal with. This version takes just about zero hands on time but yields what I feel to be an even more delicious result.
What are the ingredients for Instant Pot Creamed Spinach?
This recipe consists of just a few simple ingredients that can be found anywhere and you may even have on hand. Here is what you will need:
- Frozen spinach
- Garlic powder
- All purpose flour
- Heavy cream
- Dijon mustard
- Parmesan cheese
- Hot sauce
How do you make Instant Pot Creamed Spinach?
This dish is really so simple to make which is why it is a great addition to a holiday menu! Take at least one thing off of the “long-prep” list by making this Instant Pot Creamed Spinach. Here’s how:
- Start by melting the butter in the Instant Pot and cooking the onions.
- Stir in the flour and mix until it fully blends with the butter.
- Add the remaining ingredients to the Instant Pot and set the cooking time. Cook and release the pressure as indicated.
- When the pressure release time is done, stir through the parmesan and hot sauce. Adjust the seasonings to your preferences and serve.
- If you would like to thicken the sauce a bit, simply leave the lid on for a few minutes while the Instant Pot sits, with the “keep warm” function turned off.
Can Instant Pot creamed spinach be made in advance or stored for later?
One of the best feature of this recipe is that it is so quick and easy to assemble that you would not always have to consider making it in advance. That said, as it is often served as a holiday dish, time can certainly be at a premium and wanting to get everything possible ready in advance can certainly have its advantages.
This recipe will keep well when stored in the refrigerator in an air-tight container for up to 3 days. Warm through thoroughly before serving. This can be done by:
- Returning the creamed spinach to the Instant Pot and turn on the “keep warm” function. Stir frequently until the spinach is fully warmed through.
- Add the creamed spinach to a pot on the stovetop and heat over low to medium-low heat, stirring often, until fully warmed through.
- Use a microwave to heat, in short spurts, stirring after each cooking spurt until warmed through being careful not to overheat and scorch.
What to do with leftover creamed spinach?
Here are some ideas to try if you end up having extra servings:
- Mix with noodles and some shredded parmesan cheese for a creamy pasta dish. Tortellini would be especially good served this way.
- Spread onto bread and top with sliced cheese for a decadent twist on a simple grilled cheese sandwich.
- Stir in a bit of Neufchatel cheese, some chopped artichokes and chopped green onions for a delicious twist on spinach artichoke dip, made super fast.
- Cook some lasagna noodles. Spread the noodles with ricotta cheese and the leftover creamed spinach and roll up. Put in a pan and top with alfredo sauce, bake and serve for spinach lasagna rolls.
- Use it to top a tortilla. Add some tomatoes (fresh or sundried) and some cheese, top with another tortilla and cook into an amazing quesadilla.
- Blend with some leftover mashed potatoes for a creamy, flavorful side dish.
Instant Pot Creamed Spinach
- Instant Pot
- 2, 12 oz bags frozen spinach DO NOT THAW
- ¼ cup butter divided
- 1 small onion finely chopped
- ½ teaspoon garlic powder
- 3 Tablespoons all purpose flour
- 1.5 cups broth
- 1 cup heavy cream
- 1 Tablespoon dijon
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg
- ½ cup shredded parmesan
- 10 dashes of hot sauce
- Set the Instant Pot to sauté. Add 1 Tablespoon of butter until melted. Add the onions and cook, stirring, until softened, 3-5 minutes.
- Add the remaining butter and the flour to the Instant Pot and stir continuously until the flour disappears. Turn off the Instant Pot.
- Add the garlic powder, broth, heavy cream, Dijon mustard, salt, pepper and nutmeg to the Instant Pot along with the frozen spinach. Stir to combine.
- Set to manual high pressure for 5 minutes. When the cook time is done, allow a natural pressure release of 5 minutes. After that time quick release any remaining pressure.
- Stir through the shredded parmesan cheese and the hot sauce. Check for salt and pepper and adjust to meet your tastes.
- If the sauce is not as thick as you would like, turn off the keep warm button and replace the lid. Allow the dish to sit for 10 minutes or so to thicken.